Best 3 Lemon Cream Meringue Pie Recipes
Indulge in the delightful symphony of flavors with our Lemon Cream Meringue Pie, a classic dessert that tantalizes the taste buds with its perfect balance of tangy, creamy, and sweet. This iconic pie features a crisp and flaky crust, a velvety smooth lemon cream filling bursting with citrusy brightness, and a luscious meringue topping that adds a cloud-like texture and a touch of sweetness. Each bite offers a harmonious blend of flavors and textures, making this pie an irresistible treat for any occasion.
Our Lemon Cream Meringue Pie recipe provides detailed instructions, helpful tips, and stunning photos to guide you through the process of creating this culinary masterpiece. We'll take you step-by-step, from making the flaky pie crust from scratch to preparing the luscious lemon cream filling and finally, crafting the perfect meringue topping. Along the way, you'll discover essential techniques and tricks to ensure a successful and delicious outcome.
In addition to the classic Lemon Cream Meringue Pie recipe, we've included variations to cater to different preferences and dietary needs. For a gluten-free option, we offer a foolproof recipe for a graham cracker crust that delivers the same delightful crunch and flavor. If you're seeking a vegan version, our plant-based Lemon Cream Meringue Pie swaps out the traditional dairy ingredients for dairy-free alternatives, creating a equally delectable and cruelty-free treat.
For those who prefer a no-bake option, our Easy Lemon Cream Pie offers a delightful twist on the classic. This recipe features a no-bake graham cracker crust and a creamy lemon filling that sets in the refrigerator, making it a perfect choice for busy bakers or those seeking a quick and effortless dessert.
Whether you're a seasoned baker or just starting your culinary journey, our Lemon Cream Meringue Pie recipes will guide you towards creating a stunning and delicious dessert that will impress your friends and family. So, gather your ingredients, preheat your oven, and let's embark on this delightful baking adventure together!
LEMON MERINGUE ICE CREAM PIE
This pretty pie has it all-a graham cracker-pecan crust that's layered with vanilla ice cream and lemon curd and then frozen. Golden-brown meringue adds the finishing touch.-Dana Hinck, Pensacola, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Combine cracker crumbs, pecans, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake 10-12 minutes or until crust is lightly browned. Cool completely on a wire rack. Freeze 30 minutes., Spread 2 cups ice cream into the crust. Freeze 30 minutes. In a small bowl, combine lemon curd and lemon juice. Spread over ice cream and freeze until firm, about 1 hour. Top with remaining ice cream. Freeze 2 hours or until set., In a large heavy saucepan, combine egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating over low heat until mixture reaches 160°, about 8 minutes. Transfer to a large bowl; beat until stiff glossy peaks form and sugar is dissolved., Immediately spread meringue over ice cream, sealing to edges of pie. Heat with a kitchen torch or broil 8 in. from the heat 3-5 minutes or until meringue is lightly browned. Freeze at least 1 hour before serving.
Nutrition Facts : Calories 499 calories, Fat 24g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 211mg sodium, Carbohydrate 66g carbohydrate (54g sugars, Fiber 1g fiber), Protein 6g protein.
LEMON CREAM MERINGUE PIE
Steps:
- To make the filling, combine milk and sugar in a nonreactive saucepan, preferably enameled iron. Strip the zest from the lemons with a sharp vegetable peeler, making sure you remove the yellow zest but none of the white pith beneath. If you do remove some of the white pith, scrape it off the strips of zest with the point of a paring knife and discard it. Add the zest to the milk and sugar and bring to a simmer over low heat. Remove from heat and allow to steep for 5 minutes; remove the strips of zest with a slotted spoon or skimmer and discard them.
- Squeeze lemons to make 1/2 cup strained juice. Place juice in a mixing bowl and whisk in cornstarch, then yolks.
- Return milk and sugar mixture to a boil over low heat and whisk about a third of the boiling milk into the lemon juice mixture. Return remaining milk and sugar mixture to a boil once more and whisk the lemon juice and yolk mixture back into it, whisking constantly until the filling comes to a boil and thickens. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. (If you prepare the filling in advance, let it come to room temperature before proceeding.)
- Set a rack at the middle level of the oven and preheat to 350 degrees. Roll out the dough to make bottom crust and arrange in pan. Chill crust until firm.
- To bake the crust, pierce it all over with the tines of a fork at 1/2inch intervals. Line it with a disk of parchment or waxed paper and fill with cherry stones or dried beans. Bake about 20 minutes, until lightly colored. Remove paper and beans and continue baking until the crust is a deep golden brown. Cool crust on a rack.
- Spread the cooled filling evenly in the cooled crust.
- Set a rack at the middle level of the oven and preheat to 400 degrees.
- To make the meringue bring a small pan of water to a boil. Lower heat so that water simmers. Combine egg whites, sugar and salt in the bowl of the mixer or if you are using a hand whisk another heatproof bowl. Place bowl over pan of simmering water and whisk gently for about 2 minutes, until egg whites are hot (about 140 degrees) and sugar has dis solved. Whip meringue on medium speed until it has cooled and is able to hold a shape, but it should not be dry. Distribute spoonfuls of the meringue all over the top of the pie, then use the back of a spoon or a small offset metal spatula to spread the meringue evenly. It should cover the top of the pie and touch the edges of the crust all around. Here and there, bring up the surface of the meringue so that it is swirled. Place the pie on a cookie sheet and bake for about 5 to 10 minutes, until the meringue is colored evenly. Cool on a rack.
LEMON MERINGUE ICE CREAM PIE
Provided by Matthew Grunwald
Categories dessert
Time 3h20m
Yield 5 (5-inch) pies
Number Of Ingredients 14
Steps:
- For the pretzel crust: Preheat the oven to 350 degrees F. Combine the pretzels, brown sugar and melted butter in a food processor; pulse until finely ground. Press the crust evenly into 5-inch pie molds. Bake for 4 minutes. Let cool completely.
- For the lemon ice cream: Combine all the ingredients in a large metal bowl. Place over a double boiler and whisk until thick enough to coat the back of a spoon. Let cool completely, then transfer the custard to an ice cream machine; spin for 20 minutes, until thick. Transfer to the freezer; freeze for 2 hours. Evenly fill each of the pie molds with the ice cream; freeze until ready to top with meringue.
- For the simple meringue: Combine the egg whites and sugar in a bowl; whisk to stiff peaks.
- Top the pies with the meringue. Toast the meringue with a kitchen torch, and serve.
Tips:
- For the perfect meringue, make sure the egg whites are at room temperature and the bowl is clean and free of any grease.
- Beat the egg whites gradually, starting on low speed and increasing to high speed as the whites begin to foam.
- Add the sugar slowly, one tablespoon at a time, while continuing to beat the egg whites.
- Beat the egg whites until they are stiff and glossy and form peaks that hold their shape.
- When making the lemon curd, use fresh lemon juice for the best flavor.
- Strain the lemon curd through a fine mesh sieve to remove any lumps.
- Allow the lemon curd to cool completely before assembling the pie.
- When assembling the pie, spread the lemon curd evenly over the bottom of the pie shell.
- Top the lemon curd with the meringue, making sure to seal the edges of the pie.
- Bake the pie at a high temperature for a few minutes, then reduce the temperature and continue baking until the meringue is golden brown.
Conclusion:
This lemon cream meringue pie is a classic dessert that is both delicious and visually stunning. With its creamy lemon filling, fluffy meringue topping, and crisp pie crust, this pie is sure to be a hit at any gathering. Whether you are a seasoned baker or a beginner, this recipe provides detailed instructions and helpful tips to ensure success. With a little patience and care, you can create a homemade lemon cream meringue pie that will impress your friends and family. So gather your ingredients, preheat your oven, and let's get baking!
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